Brownies a la mode

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March 15, 2011 by Flora Dawn

My kids wanted brownies the other day and let’s just say gluten-free, egg-free brownies haven’t been real successful at my house. So it wasn’t with great enthusiasm I attempted them yet again. But what can I say, for my kids I gave it another try.

Well, truth be told, my 3 yo has been really sick all week and was chanting “bake me brownies…bake me brownies.” So, I just wanted her to stop. Probably not the best reason to bake something, but it’s been one of those weeks.

For this brownie attempt I merged a vegan recipe with a gluten-free recipe and the result was a very nice brownie. They were really soft and dense though, reminiscent of a flourless cake. So if you are on the cake-like side of the brownie debate, these are definitely not the brownies to make. However, if you don’t mind eating your brownies with a fork, perhaps with a scoop of ice cream on top, drizzled with some hot fudge…these are the brownies for you.

Seriously, these are great brownies to serve a la mode style. They may not be as easy as a box mix, but they are pretty darn close and for an egg-free, gluten-free brownie, we think they rock!

Soft and dense Brownies.

Brownies a la mode!!


Egg-Free, Gluten-Free Brownies

With only 3/4 cup flour blend required, you should be able to successfully substitute your favorite blend if you prefer.

  • 1 1/2 cups granulated sugar, preferably superfine
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened baking cocoa
  • 3/4 cup applesauce (or other fruit puree)
  • 3/4 cup gluten-free flour blend
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp instant espresso powder, optional
  • 1 cup chocolate chips and/or chopped nuts, optional
  • ice cream and chocolate syrup, optional for serving
  1. Preheat oven to 350. Grease an 8-inch square or round pan.
  2. Place the sugar and butter in a large microwave safe bowl and microwave until butter melts and mixture lightens in color; stirring as necessary.
  3. Add the vanilla, cocoa and applesauce, stirring until combined and shiny.
  4. Stir in the flour blend, baking powder, salt and espresso powder if using. Add the chocolate chips and nuts if using, and stir to combine.
  5. Pour batter into prepared pan and bake for 25-35 minutes or until center tests nearly clean (a few wet crumbs may be on the tip of the tester, that’s okay). Remove from the oven and allow to cool on a wire rack at least 15 minutes before cutting.
  6. To serve a la mode, place a slice of brownie on each plate, top with a scoop of ice cream and drizzle with chocolate syrup, fudge sauce, or caramel sauce as desired!

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